This hot, bubbly dip is packed with velvety cream cheese, savory surimi, garlic, and a pop of onions, all blended together with the rich umami of Kewpie mayo. It’s loaded with a double dose of cheese for that perfect, gooey pull, making it perfect for any occasion.
A Party Classic With a Gourmet Glow-Up
Most of us have a soft spot for the classic seafood dips at family gatherings, but this version is all about making those familiar flavors pop. By ditching the basic mayo for Kewpie mayo (which brings a lush, custard-like richness) and folding in a sharp aromatic blend of shallots, chives, and garlic, we’ve shifted the profile from a simple side dish to an elevated, flavor-packed centerpiece. It still has that nostalgic comfort we crave, just with a much better ingredient list.
The magic really happens in the oven, where the fresh garlic and green onions soften into the cream cheese, creating a savory, incredibly smooth base. The seasoned surimi adds a delicate sweetness that balances perfectly with the saltiness of the cheeses. It’s the kind of dish that feels special enough for a dinner party, but it’s easy enough to whip up for a casual game day on the couch.
Baked Crab Dip with Kewpie Mayo Ingredients
With how diverse grocery stores are these days, you should be able to find all of the ingredients there (referring to the Kewpie Mayo).
- Cream Cheese
- Surimi Flake (imitation crab)
- Onions: shallots, chives, and green onions
- Garlic Cloves
- Cheese: freshly shredded mozzarella and white cheddar
- Seasonings: kosher salt, black pepper, and optional red pepper flakes
- Dippers: crostini, pretzels, crackers, veggies
Chef Lori’s Tip About How to Shred Surimi
There are 2 types of surimi you’ll find in the store – “Flake style” and “Leg style”. For this recipe, go with the Flake Style. It breaks down easily into the cream cheese when you shred it.
- Hold one end of the surimi, insert a fork into the meat, and drag it down the length of the surimi to create long shreds.
How to Make Hot & Cheesy Crab Dip
The key is to make sure the cream cheese is super soft so it mixes smoothly.
- While the oven is preheating, make the crab mixture. To a bowl, mix the softened cream cheese and the Kewpie mayo until blended.
- Add the shallots, green onions, chives, garlic, salt, and pepper, and mix until combined.
- Shred the surimi and, if desired, chop the strips into small pieces, then carefully mix them in.
- Add half of the cheeses, mix, then add the rest, mixing until fully combined. Give it a taste and, if desired, add the red pepper flakes to give just a hint of heat.
- Spread the dip into an oven-safe baking dish and top with the remaining mozzarella cheese.
- Pop it into the oven and bake for ~20-25 minutes or until the cheese has bubbled and started to brown.
- Remove from the oven and serve with your favorite dippers.
From Simple Ingredients to a Molten Masterpiece
Folks, when this came out of the oven, and I saw that cheese bubbling, I dove straight in. Yes, I burnt the heck out of my mouth, but it was so worth it! This dip relies on a slow, bubbly melt that allows the aromatics to infuse in every bite. The result is a molten, pull-apart texture where the savory surimi is hugged by a golden, toasted mozzarella crust.
Many nights, this was my dinner rather than just a dip or appetizer.
The Best Hot Crab Dip FAQs
- Can I make the crab dip ahead of time? Absolutely! Mix the topping up to 24 hours in advance and keep it chilled (and covered) until you’re ready to bake.
- What’s the difference between Kewpie mayo & regular mayo? I have a section below that describes this in detail. Trust me, you’re going to want the Kewpie mayo for this recipe!
- Why shallots AND green onions? Isn’t that overkill? You’d think, but not at all! Think of it as a harmony. Shallots are much sweeter and lose their “bite” when baked, becoming almost jammy. Green onions keep their savory punch even after being baked. Chives add a bright, peppery finish to keep the rich cream cheese and mayo light. Using all gives you a complex, layered onion flavor that just 1 onion can’t.
- Can I use real crab? Yep. Just ensure that it’s well-drained and patted super dry.
- What is surimi? It’s a Japanese ingredient made by grinding up mild white fish (like Alaskan pollock) into a thick paste. The paste is then seasoned, cooked, and shaped to mimic the texture and flavor of shellfish.
- Can I use regular mayo? Yes, you can, but you’ll be missing out on the secret sauce that makes this truly addictive and elevated. I would advise adding just a pinch of sugar and a teensy squeeze of lemon.
- Can I freeze the crab mixture? I wouldn’t recommend it. Cream cheese and mayo can “break” or become grainy once frozen and thawed.
- My dip looks a little oily after reheating – what happened? High-fat ingredients like cream cheese and Kewpie mayo sometimes separate slightly when reheated. Just give it a quick, gentle stir to emulsify, and it’ll be as creamy as ever!
Why You’ll Love This Recipe
There’s something about the way the oniony bite cuts through that rich, fatty Kewpie mayo that just works. It’s the kind of snack that starts as a “party appetizer” and quickly turns into your entire dinner because the profile is just that addictive
- BUDGET-FRIENDLY ELEGANCE: Using surimi makes this an affordable, accessible luxury, so you get the seafood experience without the premium price tag.
- KEWPIE ADVANTAGE: If you know, you know. Using Japanese mayo adds an extra hit of egg-yolk richness and umami that standard mayo can’t compete with.
- HIGH-END VIBES ON A BUDGET: Let’s be real – jumbo lump crab is expensive! Surimi gives you that sweet, meaty seafood fix without the “market price” guilt. And when it’s folded into that herb-heavy cream cheese, it tastes purely luxurious!
- ULTIMATE TEXTURE CONTRAST: You get the pillow, creamy seafood topped with a bubbly, golden crust of gooey melted cheese.
- ZERO STRESS: You do five minutes of chopping, a quick stir, and the oven does the heavy lifting. It’s the perfect recipe for when you want to impress people but actually want to spend your time hanging out with them instead of hovering over a stove!
How to Store & Reheat Baked Crab Dip
- How to Store Leftovers: Once the dip is cool to room temperature (do not let it sit out for more than 2 hours), transfer it to an airtight container and refrigerate for up to 4 days.
- How to Reheat: Preheat the oven to 325°F (162°C), place the dip in a heat-safe dish, and cover with foil. Bake for about 10-15 minutes to warm through. For the last 2 minutes, uncover to let the cheese bubble again.
Recipe Substitutions and Elevated Additions
- Surimi: If you can’t find this in the store, canned lump crab meat is the direct professional pivot – just squeeze every drop of liquid out first. Cooked chopped shrimp or canned baby clams (drained well) work too.
- Bread: Sourdough and French baguette cut into coins make for the perfect appetizer, while a single thick-cut piece of crusty bread works for lunch.
- Cheese: Monterey Jack, Gruyère, or any freshly shredded, melty cheese works.
- Heat: You can add more or fewer red pepper flakes.
- More Umami: A 1/2 teaspoon of Furikake leans into Kewpie mayo‘s Japanese roots, making the flavor profile more intentional.
- Finishing Sauce: Top with Sweet Thai Chili sauce, sriracha, or honey garlic sauce.
What Exactly is Kewpie Mayo?
As someone who is NOT a mayo fan, Kewpie mayo is seriously awesome!
- THE YOLK FACTOR: Regular American Mayo uses whole eggs. Kewpie uses only egg yolks, which gives it a much richer, custard-like texture and a deep yellow color. It’s significantly creamier and feels more like a luxury sauce than a condiment.
- VINEGAR PROFILE: While standard mayo usually uses distilled white vinegar, Kewpie uses a blend of rice and apple cider vinegar. This gives it a slightly sweeter, tangier “twang” that brightens up the surimi and the heavy cream cheese.
- UMAMI PUNCH: Kewpie contains a small amount of MSG (or “yeast extract” in some versions), which provides that savory, “can’t-stop-eating-this” umami flavor. It’s what makes that garlic and the trio of onions in the recipe really pop. Per the US FDA, the addition of MSG is “generally recognized as safe”.
Other Ways to Make Cheesy Crab Dip
Air Fryer
Depending on the size of your air fryer and the bread, you may need to cut the bread in half first to fit.
Smoker
By making this in the smoker, you’re giving this dip one more incredible depth of flavor!
- Preheat your smoker to 225°F (107°C). I used fruit pellets for a milder, sweet, smoky flavor.
- Add your prepared dip to a heat-safe dish, then place the dish in the smoker for 1 hour. Remove from the oven and enjoy.
Easy Cheesy Baked Hot Crab Dip (with Kewpie Mayo)
Looking for the ultimate party appetizer? This Easy Cheesy Baked Hot Crab Dip is the bubbly, golden snack your next gathering needs! Made with rich Kewpie mayo, savory surimi, and a fresh herb blend of chives and green onions, it’s topped with a mountain of melted mozzarella for the perfect cheese pull. It’s an elevated, restaurant-quality dip that’s surprisingly low-effort and budget-friendly. Perfect for game day, parties, or serving with crispy crostini and pretzels!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings
- Category: Dip
- Method: air fryer, oven, smoker
Ingredients
- 8 ounces cream cheese, very soft
- 1/2 cup Kewpie mayo
- 3 green onions, chopped
- 2 large shallots, minced
- 2 Tablespoons chives, minced
- 3 large garlic cloves, minced
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 pound Surimi, flake style
- 1/2 cup freshly shredded white cheddar
- 1 1/2 cups freshly shredded mozzarella, divided
- 1/2 teaspoon red pepper flakes *optional
- Assorted dippers: crostini, crackers, veggies, pretzels
Instructions
- Preheat the oven to 400°F (204°C).
- To a bowl, mix the softened cream cheese and the Kewpie mayo until blended.
- Add the shallots, green onions, chives, garlic, salt, and pepper, and mix until combined.
- Shred the surimi and, if desired, chop the strips into small pieces, then carefully mix them in. Add half of the cheddar cheese and 1/4 cup of the mozzarella, then mix in the rest of the cheddar and 1/4 cup of the mozzarella, mixing until fully combined. Give it a taste and, if desired, add the red pepper flakes to give just a hint of heat.
- Spread the dip into an oven-safe baking dish and top with the remaining 1 cup of mozzarella cheese.
- Pop it into the oven and bake for ~20-25 minutes or until the cheese has bubbled and started to brown.
- Remove from the oven and serve immediately.
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